Ingredients

• 1/3 cup of olive oil or coconut oil
• 1 medium sized Cauliflower broken into florets
• 2 medium sizes onions, roughly chopped
• 3 garlic cloves, roughly chopped
• 5 cups of stock (I use veggie, mum uses chicken)
• 1 cup of milk (original recipe ask for cream, I used rice milk)

Instructions

1. Heat oil in a large pot, adding onion and garlic. Allow to cook for a few minutes until they start to become clear
2. Add Cauliflower and allow it to begin to brown. Cover with stock and allow it to come to the boil
3. Reduce heat and cook for 30 minutes (the longer the better really) until the Cauliflower is very soft and breaks up easily)
4. Run wiz stick or put into the blender until there are no lumps and the soup is a very smooth consistency.
5. Place back onto the heat and add soy milk.
6. Serve with crusty bread and garnish with parsley and pepper

https://blog.yourtea.com/body/recipes/cauliflower-soup/